Savory Mandarin Sunshine Pizza #DoleRose
A savory spin on fruit pizza that is just bursting with colors and flavors. Juicy tropical fruits resting on a bed of caramelized onions and sage, topped with crumbled marinated feta and crunchy walnuts.
Oh you guys it is freeeeezing outside, snowing and blowing and I’m sitting inside dreaming that I were going to the 2016 Rose Parade in sunny Pasadena where my good friend Ally Phillips (of Ally’s Kitchen) will be demonstrating several amazing (and oh so easy peasy) recipes. A bunch of bloggers and I are “virtually” participating by blogging a couple of her lovely recipes here from home.
There’s this BIG “Live on Green” event going on in downtown Pasadena with 3 days of free fun, Ally’s cooking demonstrations, and loads of other fun food and entertainment. It’s all happening on Dec 29 and 30 from 9 a.m. to 8 p.m. and Dec 31 from 9 a.m. to 3 p.m. Then on Jan 1, it’ll be time for the Tournament of Roses parade where Dole will be hosting this big “Soaring over Paradise” float. It all sounds amazing.
And I’m stuck here in a snowbank. Okay, not literally, but everywhere around me there is snow and cold and white … and I can’t seem to warm up! To help cheer me up, I made this gorgeous colorful savory fruit pizza. This is not your typical fruit pizza that you find on dessert bars–it’s a savory pizza that you can eat as your meal.
I couldn’t find the Dole Mandarin Sunshine blend at our local grocery store so I substituted their Tropical Medley and added a few mandarin slices from a couple fresh oranges in my fridge. I didn’t quite follow the recipe exactly, so the below recipe has my modifications. My biggest changes were: I made my own crust using my bread machine, I used some olive oil from my marinated feta cheese under the toppings in place of the honey. And the feta I used was my Rosemary Garlic Marinated Feta … oooh yes. The pizza turned out wonderful, a little trip to paradise.
- 3 teaspoons dry active yeast
- 1 1/2 Tablespoons honey
- 1 round teaspoon salt
- 1 1/2 tablespoons extra virgin olive oil (EVOO)
- 2 1/2 cups bread flour (or 00 flour, if you can find it!)
- About 1/4-1/3 cup beer
- 3/4 cup water
- 1 - 3 teaspoons canola or olive oil
- 1 medium white sweet onion, peeled & sliced thin
- 1/4 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh
- 2 Tablespoons honey or a bit of olive oil
- 1 16-oz. package Dole Mandarin Sunshine Blend
- 1/3 cup chopped walnuts
- 2/3 cup crumbled feta cheese (I kicked it up a notch with marinated feta - recipe here)
- If you are making your own homemade crust, put the ingredients for the crust in the bread machine and set it on the dough setting. Check the dough after a few minutes to see if the dough is forming into a nice ball. If not, add a drizzle of water, a bit at a time, until you notice the dough start to come together.
- When the dough is done, divide it into thirds and roll each piece out as thin as possible on a cornmeal dusted surface. Take each piece of dough and gently toss and stretch it between your hands. Prick the dough with a fork and bake at 400 F. on a baking sheet or pizza stone for about 10 minutes or until just starting to get brown. Save/freeze two of these crusts for another time.
- While the crust is baking, heat the oil in a frying pan and add the onions, separating all the rings of the onion as you add them to the pan. Cook for about 4 - 5 minutes at medium high heat, until soft and translucent, then reduce heat to medium, add sugar and salt, and continue cooking for another 10 minutes or so, until the onion is super soft and browned a little. Toss the onions with the thyme.
- Brush the pizza crust with honey or olive oil, then cover with the onions, then arrange the fruit on top. Sprinkle with walnuts and feta cheese.
- Bake at 400 F. for about 10 - 15 minutes or until the crust is nicely golden brown and all the fruit is nice and warm and juicy. Cut and enjoy immediately!
Total time does not include bread machine time for the dough, if you go that route. If you choose to use pre-made crust, pre-bake as you would the homemade crust.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This campaign is hosted by Dole packaged foods, Finn Partners public relations agency and HQ marketing agency. I was not compensated for this post other than a potential care package from Dole (which I have not yet received)–views and opinions expressed are my own.